Continuing on with the food holiday theme this month, and tipping my hat to National Hamburger Day on July 28th. How do you make a really great burger? Grind your own meat. How do you make it taste even better? Make your own hamburger buns. And how do you really take it over the top? Fill it with a little homemade pimento cheese and slather some of that delicious southern spread on the bun as well. That’s right, multiple recipes in this post for the ultimate summer grilling sandwich.
Need a new vegetable/side item idea? I didn’t like sweet potatoes at all until I was almost in my twenties and discovered you can do so much more with them than mash with copious amounts of butter and sugar and top with marshmallows. Now I view them as the perfect pairing for spicy, creamy, or acidic flavors. And since they have a healthy dose of starchiness my kid will almost always gobble them up as well. One of my favorite spice combos for sweet potatoes is cumin and smoked paprika. The slightly spicy smokiness of the paprika balances out the sweetness so well and the cumin brings it all together. Pair with a little sour cream jazzed up with lime and chives and you’ll have the most unboring vegetable dish for dinner. Or breakfast, or brunch, or….
First off, for those of you who celebrate it, happy Easter! Second, this is not an April Fool’s joke. You read that title right, beets for breakfast. Now before you gag and think I must have lived in California too long, hear me out! I tend to prefer a savory breakfast over a sweet one and am always looking for creative and tasty ways to eat more vegetables. We all know yogurt is a staple of the breakfast table, but most people top it with all sorts of sweet things and forget that plain yogurt is used around the world in savory dishes. I find beets to be the perfect pairing with yogurt, because while they do have natural sweetness, I think they taste best when they have something creamy and acidic to balance them out.